Griddle Crispy Potato and Chorizo Tacos with Lime and Cilantro
Heat a griddle over a camp stove or fire grate to medium and cook diced potatoes under a lid for 10 minutes, then add onion and raw chorizo and cook until the chorizo hits 160°F. Crisp it all together for 5 to 8 minutes, warm the tortillas on the griddle edge, and pile everything in with cheese, cilantro and lime. Total time is about 45 minutes.
These tacos are a one-surface lunch. The chorizo renders its red, spiced fat right onto the griddle, and the potatoes soak it up and get crisp at the edges. You don't need a pot, a pan or a second burner.
They're filling, easy to scale for a crowd, and the toppings are simple. Dice the potatoes at home and the work at camp is mostly standing at the griddle with a spatula.
Griddle Crispy Potato and Chorizo Tacos with Lime and Cilantro
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium flame or medium coals
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- Two burners
- Low water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- Flat-top griddle (camp stove or fire-grate size)
- Large lid or heavy foil to cover potatoes
- Metal spatula
- Instant-read thermometer
- Foil pan for keeping food warm
- Cutting board and knife
Steps
-
Set up toppings
Chop the cilantro, cut the limes and shred or open the cheese. Set them on a clean surface away from the raw chorizo.
-
Steam-crisp the potatoes
Heat the griddle to medium and coat it with the oil. Spread the potatoes in a single layer, sprinkle with salt, and cover with a large lid or foil tent. Cook 10 minutes, flipping once, until they start to soften.
-
Add chorizo and onion
Push the potatoes to one side. Crumble the raw chorizo onto the open griddle and add the onion next to it. Chop the chorizo into small bits with your spatula and cook 8 to 10 minutes until no pink remains.
-
Check the temperature
Use an instant-read thermometer to confirm the chorizo reads 160°F. Use a separate utensil for raw meat, or wash the spatula before it touches cooked food.
-
Crisp it together
Mix the chorizo, onion and potatoes and spread them flat. Let them sit 2 minutes between stirs for 5 to 8 minutes total, until the potatoes are golden and a fork slides in easily.
-
Warm the tortillas
Move the filling to a foil pan to keep warm. Wipe the griddle edge and warm the tortillas 20 to 30 seconds per side, then stack them in foil.
-
Build and serve
Fill each tortilla with the potato and chorizo mix, then top with cheese, cilantro, salsa and avocado. Squeeze lime over the top and eat while hot.
Trail Notes
Dice the potatoes at home and pack them in a sealed container of cold water in the cooler. Drain and pat them very dry at camp so they crisp instead of steam.
Keep the raw chorizo at 40°F or below. Freeze it flat at home so it acts as an ice pack and thaws by day two, and cook it within 1 to 2 days of thawing. Wash hands and tools after touching it.
No cooler? Use dry-cured Spanish-style chorizo instead. Dice it, brown it 3 to 4 minutes, and add it to the potatoes at the crisping step. It's fully cooked, so you don't need to temp it.
Scrape griddle grease into a zip bag and pack it out with your trash. Strain dishwater through a mesh strainer, pack out the food bits, and scatter the water well away from camp and water sources.
Campers ask
Can I make potato and chorizo tacos on a camp griddle?
Yes. A medium-heat griddle cooks the potatoes and chorizo together, and the rendered chorizo fat crisps the potatoes. Cover them for the first 10 minutes so they cook through.
What temperature should chorizo be cooked to?
Fresh raw chorizo is ground pork, so cook it to 160°F internal. If it's already cured and dry, just brown it for flavor.
How do I keep potatoes from sticking to the griddle?
Preheat the griddle fully and use enough oil to coat it. Let the potatoes sit for a couple of minutes before you flip them, because they release once a crust forms.
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